Thai red chicken curry and rice
Thai red chicken curry with jasmine rice is a fragrant main course where tender chicken thigh fillets simmer in coconut milk with Thai curry paste, bamboo shoots and makrut lime leaves. The Thermomix TM7 grinds the paste aromatics, weighs every ingredient directly into the bowl and cooks the curry hands-free at a controlled temperature while the rice steams above in the Varoma.
About this recipe
Thai red chicken curry with rice Thermomix TM7 brings the vibrant flavours of a Thai kitchen straight to your table in one convenient session. If you have been searching for Thai curry recipes that fit a quick weeknight dinner, this all-in-one kitchen machine version delivers tender chicken thigh fillets simmered in rich coconut milk, punched up with Thai curry paste, makrut lime leaves and a balancing touch of palm sugar. The genius of this recipe lies in the simultaneous cooking: while the fragrant curry bubbles gently in the mixing bowl, the jasmine rice steams above it in the Varoma, absorbing the subtle curry aromas. Canned bamboo shoots add satisfying bite, and fresh Thai basil stirred through at the end lifts everything with its aniseed freshness. It is the kind of comforting yet exciting main course that suits busy families, curry lovers and anyone craving authentic Asian flavours without juggling multiple pans on the hob.
Preparation tips
- For the fullest aroma, briefly grind the makrut lime leaves and Thai curry paste in the mixing bowl before adding the coconut milk, releasing the essential oils that define an authentic Thai red curry.
- Tear the fresh Thai basil by hand and stir it in just before serving; adding it too early dulls its aniseed fragrance, and a few extra leaves on top make a beautiful garnish alongside thin lime wedges.
- Rinse the jasmine rice until the water runs clear before steaming it in the Varoma; this removes excess starch so the grains stay separate and fluffy rather than sticky under the curry sauce.
Recipe variations
- Vegetarian version: replace the chicken thigh fillets with firm tofu cubes or cauliflower florets and use a vegetarian Thai curry paste; the coconut milk, bamboo shoots and makrut lime leaves keep the flavour fully authentic.
- Festive variant: swap the chicken for large raw prawns added in the final minutes, garnish with extra Thai basil, crispy fried shallots and lime zest for an impressive dinner-party curry with minimal extra effort.
Thermomix TM7 Benefits
- Grind the dried makrut lime leaves and curry paste aromatics in seconds, releasing far more fragrance than a shop-bought paste alone could offer. [Multi-Function]
- Weigh the jasmine rice and coconut milk directly into the mixing bowl, eliminating measuring cups and ensuring consistent curry results every single time. [Time Savings]
- Steam the jasmine rice in the Varoma above the simmering curry, so fluffy grains and rich sauce finish together without a second pan. [Multi-Function]
- The TM7 heats the coconut milk gently at a controlled temperature, preventing curdling and keeping the curry sauce silky and evenly thickened. [Precision Control]
- Chop the chicken thigh fillets into even pieces in moments, guaranteeing uniform cooking and tender bites throughout the curry. [Multi-Function]
Ingredients
- jasmine rice
- boiling water
- Thai red curry paste
- coconut milk
- canned bamboo shoots
- makrut lime leaves
- sea salt
- skinless chicken thigh fillet
- palm sugar
- fish sauce